Spicy Meatballs pasta

 

INGREDIENTS

• 2 x 350g packs of good quality sausages
• Grated zest of 1 lemon
• 15g fresh basil, chopped
• 1 tablespoon Napolina Olive Oil
• 1 red onion, chopped
• 1 red pepper, halved, deseeded and sliced
• 1 x 390g carton of Napolina passata with pepper and chilli
• 400g Napolina Bronze Die, Regular or Whole Wheat Spaghetti
• 35g fresh Parmesan cheese

METHOD

1. Take 2 packs of good quality sausages.
2. Split the skins and squeeze the meat into a bowl. Discard the skins.
3. Add lemon zest, fresh basil and seasoning. Mix and shape into even-sized meatballs.
4. Place on a plate and chill for 30 minutes.
5. Add olive oil in a deep, non-stick frying pan. Brown the meatballs, in batches for 5 minutes. Remove and set
6. aside.
7. Chop a red onion and a red pepper.
8. In the same pan, fry the onion and pepper for 10 minutes.
9. Add 1 carton of passata with pepper and chilli.
10. Put a splash of water in the empty carton and add to the mixture.
11. Return the meatballs to the pan and bring to a simmer. Cover and cook for 10 minutes.
12. Cook spaghetti in boiling, salted water until al dente.
13. Drain, place in a dish then mix in the meatballs.
14. Serve with fresh Parmesan cheese

Source: Napolina